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In recent years, healthy baking has surged in popularity, with home bakers and culinary enthusiasts alike looking for ways to indulge their sweet tooth without sacrificing nutrition. This trend reflects a broader shift towards mindful eating, where the focus is on incorporating wholesome ingredients into our favorite recipes. Among the many ingredients celebrated for their versatility and health benefits, zucchini stands out as a star player, especially in desserts.

Healthy Zucchini Cupcakes

Discover the joy of healthy baking with these delightful zucchini cupcakes! This recipe blends wholesome ingredients like zucchini, whole wheat flour, and natural sweeteners for a moist, flavorful treat that's lower in calories and added sugars. Ideal for health-conscious bakers, these cupcakes are customizable with optional add-ins like nuts or dark chocolate chips. Enjoy a guilt-free indulgence that satisfies your sweet tooth while contributing to a balanced diet. Perfect for any occasion!
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Ingredients
  

1 ½ cups finely grated zucchini (about 1 medium zucchini)

1 cup whole wheat flour

½ cup almond flour

½ cup rolled oats

½ cup coconut sugar (or brown sugar)

¼ cup unsweetened applesauce

¼ cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

½ teaspoon salt

½ cup chopped walnuts or pecans (optional)

½ cup dark chocolate chips or raisins (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or spray with non-stick cooking spray.

    Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This ensures your cupcakes aren’t too watery.

      Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, almond flour, rolled oats, coconut sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Whisk until all dry ingredients are evenly distributed.

        Mix Wet Ingredients: In another bowl, whisk together the grated zucchini, applesauce, honey or maple syrup, eggs, and vanilla extract until well combined.

          Combine Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix. If you're adding walnuts, pecans, chocolate chips, or raisins, gently fold them in at this stage.

            Fill Muffin Tin: Using a spoon or ice cream scoop, fill each cupcake liner about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Cool Down: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve and Enjoy: Once cooled, serve your healthy zucchini cupcakes as a nutritious snack or dessert. Enjoy your delightful creations!

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 servings